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Journal: FoodsVolume: 13Number: 1616
Article: Impact of Lactic Acid Bacteria Fermentation Based on Biotransformation of Phenolic Compounds and Antioxidant Capacity of Mushrooms
- Authors:
- Eda Nur Ayar-Sümer1,2,
- Yannick Verheust1 and
- Beraat Özçelik2
- et al.
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